Chili Rubbed Chicken with Black Bean Salsa and Rice

Chili Rubbed Chicken with Black Bean Salsa and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 4

    four ounce chicken breast cutlets

  • Salt and chili powder

  • 2

    cups fresh pico de gallo (such as Ready Pac)

  • ½

    cup drained no added salt black beans (such as Eden)

  • 2

    seven ounce bags shirataki spaghetti (such as Miracle Noodles), rinsed and drained

  • 1

    cup fresh cilantro


Spray a nonstick skillet with cooking spray and place over medium high heat. Season chicken on both sides with salt and chili powder and grill on each side until cooked, about 2 minutes per side, remove from the pan and set aside. Add the rice to the pan and cook until all of the water has evaporated, about 30 seconds. Add to a mixing bowl with the pico de gallo and beans, mix well and season with salt and chili powder. Evenly spoon the rice mixture into 4 bowls and top with the chicken cilantro. Tips: 1. Serve this dish with fresh lime wedges for an added fresh burst for little to no added calories. 2. For a special treat, take a peeled under ripe avocado and grate it with a microplane over the top of the dish, a little goes a long way!


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